Recipe courtesy Keith Nelson, beverage director, Arlington Club, New York City.
The Beatles classic becomes on ode to summer’s quintessential farmers’ market fruit in this herbal, tart and sweet sparkler.
“Strawberry and basil are a great combination that picks up complexity and depth from the bitters,” says Nelson.
- 1 ounce strawberry purée
- 1 ounce Grey Goose Vodka
- ½ ounce basil-infused simple syrup (recipe below)
- ½ ounce lemon juice
- Dash rhubarb bitters
- 4 ounces Prosecco
- Lemon twist, for garnish
Add purée, vodka, basil-infused syrup, lemon juice and bitters to a cocktail shaker with ice and shake until chilled. Strain into a flute glass, top with Prosecco and garnish with a lemon twist.
For the basil-infused simple syrup:
Add 1 cup water and 1 cup sugar to a small saucepan. Bring to a boil, and simmer until the sugar dissolves. Remove from heat and add a handful of basil leaves. Steep for 15 minutes, or until the mixture has desired flavor. Strain out solids. Store mixture in the refrigerator for up to a week.